Saturday, June 20, 2009

Pear and Walnut Sponge

This is a Packham Pear which was developed here in Australia in 1896 by Charles Packham. It's a cross between William and Bell Pears which produces these largish, bumpy, green-skinned pears. As they ripen the skin turns to yellow.

While I've made many crumbles with pears and other fruits, for this recipe I've taken a different approach. Instead of crumble I'm topping the fruit with a sponge batter. The sponge itself is slightly different in that potato flour is used - which makes it gluten free.

Prepare the filling:Toss the pear pieces and walnuts together and then tumble out onto a baking dish.

Make the sponge:Place the egg, sugar and vanilla into a bowl and whisk until thick and creamy. Double sift the potato flour and then sift once more onto the creamed eggs. Using a large metal spoon, carefully fold the flour into the mix, using a figure eight motion.

When just mixed through, spoon this evenly over the fruit - level the mixture and then sprinkle over with the pearl sugar.

Place the dish into a preheated 160ºC/320ºF oven and bake until puffed and golden - about 20 to 30 minutes.

Dust with a little icing sugar - it can be enjoyed straight from the oven or cold.

Very interesting. I like the sponge idea. And Gluten Free is a huge benefit for those who happen by this way! I am glad I have you linked to my site as I have many friends who need gluten free recipes.

A while ago you have been nominated to Inspiring Food Photography poll and I would want also to give you Beautiful Blog award (replacement for IFP event):http://www.coffeeandvanilla.com/?p=7020If you agree place link or badge linking to the B B List somewhere on your site or mention it in the post and I will place your link on the list.